Apple Pie Tacos Ala Mode

Today is National Ice Cream Pie Day. It’s also Pinot Noir Day and Fajita Day. While not a fan of ice cream pies, Pinot Noir and Fajitas are both themes I can work with. But then something inspiring happened.

On a recent trip to our local supermarket, Hubby was in the ice cream aisle picking up our favorite Vanilla, French. At Six-foot-Four Hubby can see things on the grocery store shelves that I would never see. Across from the ice cream was a new kind of “cone” based on a cereal – Cinnamon Toast Crunch Dessert Taco Shells. Hubby got it down from the top shelf to show me, then put it back.

“Wait – do you want to try it?” I asked. He nodded yes. “What if I make some apple pie filling, fill the shells, then add ice cream and caramel sauce?” Hubby’s face lit up like a child on Christmas Morning. “You got it.”

Let me tell you, these were oh so delicious. And now you can try them, too.

Apple Pie Tacos Ala Mode
3 Fuji Apples
4 tablespoons Butter
4 tablespoons Sugar
2 teaspoons Cinnamon
4 Cinnamon Toast Crunch Dessert Taco Shells
8 scoops Vanilla Ice Cream
1/2 cup Caramel Sauce

Peel and thinly slice apples, set aside. In a large skillet, melt butter over medium heat. Sprinkle melted butter with sugar and cinnamon, stir to create a buttery sweet sauce. Add sliced apples, stir to coat. Lower heat to medium-low and cook apples until tender yet still slightly crisp, about 6 minutes.

Place Dessert Taco Shells on individual plates. Divide apple filling between the shells. Top with two scoops of ice cream. Warm caramel sauce for about 20 seconds in the microwave. Drizzle over the tacos, serve and enjoy.

Warning: Very messy to eat. You might want to use a spoon.

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 Look to Him that you may be radiant with joy,
and your faces may not blush with shame.